Tomato, chilli, garlic sauce and piquant lemon herb meatball
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Garlic cloves; halved lengthways | |
| 1 | Chilli; seeded and finely | |
| ; chopped | ||
| 3 | Black olives in brine; drained and | |
| ; slivered off their | ||
| ; stones, up to 4 | ||
| 4 | Dry pack sundried tomatoes; diced *use | |
| ; scissors), up to 5 | ||
| 100 | millilitres | Stock |
| 50 | millilitres | Dry red wine; up to 75 |
| 1 | 400 gram can chopped tomatoes | |
| 4 | larges | Fresh ripe tomatoes; peeled, cored, |
| ; seeded and roughly, | ||
| ; up to 5 | ||
| Chopped | ||
| Salt and freshly ground pepper; to taste | ||
| 1 | tablespoon | Tomato puree; up to 2 |
| 4 | Fresh basil leaves; shredded, up to 5 | |
| 500 | grams | Extra-lean pork tenderloin; trimmed and minced |
| 3 | tablespoons | Lemon juice; plus extra to taste |
| Grated zest of 1/2 lemon | ||
| 1 | tablespoon | Chopped fresh coriander; parsley and mint |
| 1 | teaspoon | Ground cumin and ground coriander |
| ½ | teaspoon | Ground paprika |
| Several dashes of Tabasco sauce | ||
| Good pinch of chilli powder; or to taste | ||
| 2 | 180 g aubergines; roasted, peeled and | |
| ; chopped | ||
| Salt and freshly ground black pepper | ||
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Lime juice |
| 1 | Garlic clove; crushed | |
| 1 | Red chilli; seeded and finely | |
| ; chopped | ||
| 1 | Mango; diced | |
| 1 | Head fennel; diced | |
| Cucumber; peeled seeded and | ||
| ; diced | ||
| 1 | small | Red onion; diced |
| 3 | Spring onions; sliced | |
| 2 | tablespoons | Chopped coriander and flat leaf; up to 3 |
| ; parsley | ||
| 2 | tablespoons | Shredded fresh mint; up to 3 |
Directions
MEATBALLS
MANGO AND FENNEL SALSA
Combine the garlic, chilli, olives, sundried tomatoes, stock and wine in a heavy-bottomed non-reactive frying pan. Simmer, uncovered, for 7-10 minutes, until the garlic is very tender and the liquid is almost gone.
Don't let it burn - add more stock during the cooking, if necessary.
Stir in the canned tomatoes, and simmer for 5-7 minutes. Add the fresh tomatoes and season with salt and pepper. Simmer for 5-7 minutes more, then stir in the tomato puree and basil. Let simmer for another 5 minutes, then serve with freshly cooked pasta or other grains.
Piquant lemon herb meatballs: In a large bowl, thoroughly mix together all of the ingredients. Fry a tiny piece of the mixture in a non-stick pan and taste for seasonings, adding more salt, pepper, chilli powder or lemon juice, as you want for a good, spicy flavour.
Form the mixture into small patties and place on a platter. Spritz a non-stick frying pan with oil-water spray, and heat. Pay fry the patties in batches (they should be well spaced) for about 2-3 minutes on each side until they are well browned and just cooked through.
Mango and fennel salsa: Put the vinegar, lime juice, garlic and chilli in a bowl, mix well and leave to marinate for 10-15 minutes.
Add the mango and the fennel with a scattering of snipped fennel strands, the cucumber, onions and herbs. Mix with two spoons, gently tossing together all the ingredients.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Disk Error